Look what we got for Chrissie!
The third shelf is Lup Chong/ Lap Choy or whatever you call it depending what part of Asia you come from. We already eat a lot of this sausage, and it is expensive, so it makes sense to make our own.
As you can see I have not hung them to dry, due to lack of space. I compensate for this by turning them regularly so they dry evenly all over. So far this method appears to be working well. Either way it doesn't really matter as I will be hanging everything in the cold room in future.